Janthikalu

This is a crunchy and addictive Andhra snack that are easy to make at home. This besan and rice flour murukku are perfect for tea time.

Author: Pavani

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Snack

Cuisine: andhra

Servings: servings

In a medium size mixing bowl, combine chickpea and rice flour, sesame seeds, red chili powder, ground cumin powder, and salt. Whisk well to combine. Add the ghee or hot oil and rub into the flour mixture with your fingers.
Add just enough water to make a thick pliable dough. Using a spoon, fill the mold with about 2~3 tablespoons of dough. Make sure to keep the rest of the dough covered to avoid drying out. Heat oil in a medium wok or pan on medium high heat.
Once the oil is hot, press the mold over the hot oil and make concentric circles, so that the batter drops in the oil in circular coils. Fry till janthikalu turn golden brown. Gently flip it over and fry uniformly on both sides.
Remove with a slotted spoon on to a paper lined plate to remove any excess oil. Repeat with the remaining dough. Let them cool completely before you store in an air-tight container for up to 10 days.

You can use either regular white rice or brown rice flour.
Adding ghee adds nice crispness to the janthikalu. Unsalted butter or hot oil can also be used.
Make sure to take time to rub the flour with ghee to ensure the best texture for the murukku.
Oil for deep frying should be well heated to make sure that the chakli are cooked evenly crispy. Keep the flame on medium flame to medium-high flame.
When the murukku are ready, bubbles in the oil will get smaller and they are ready to take out.
Make sure to keep the dough covered to avoid drying out.
Store the cooled janthikalu in an airtight container to prevent them from becoming soggy.
Murukku can be stored for up to 7~10 days. Make sure to keep the lid on and use dry hands when serving.

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